Ingredients
Method
- Heat the olive oil in a large pot over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until the edges start to brown and crisp, about 4 to 5 minutes.
- Lower the heat to medium-low and add the diced onion, Cajun seasoning, and salt. Cook, stirring often, until the onion has softened, about 5 minutes.
- Add the minced garlic and cook for 1 to 2 minutes until fragrant. Stir in the canned diced tomatoes with their juices and combine well.
- Pour the hot chicken stock into the pot and bring everything to a rolling simmer.
- Add the dried pasta to the pot and stir thoroughly. Reduce the heat to a gentle simmer, partially cover, and cook, stirring every few minutes to prevent sticking, until the pasta is tender, about 12 to 15 minutes or roughly 1.5 times the package cooking time.
- Turn off the heat. Stir in the mascarpone cheese until it melts completely and the sauce becomes creamy.
- Add the grated Parmesan and stir until well combined. Taste and adjust with extra salt, black pepper, and red pepper flakes if needed.
- Serve right away, garnished with fresh basil and extra grated Parmesan on top.
Nutrition
Notes
If you prefer fresh Italian sausage, remove the casings, crumble the meat into the pot, and brown it with the onion instead of using sliced kielbasa.
Stir the pasta frequently while it cooks directly in the sauce to keep it from sticking to the bottom.
Use a low-sodium chicken stock so you can control the salt level; regular stock may require less added salt.
Swap the mascarpone for light cream cheese to reduce calories and fat without losing creaminess.
Leftovers can be kept in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
This dish does not freeze well, so it is best enjoyed fresh.
For a vegetarian version, use plant-based smoked sausages, cook them separately, and stir them in just before serving.